CALIFORNIA 
AGRICULTURAL  EXTENSION  SERVICE 

CIRCULAR  2 
JULY,  1926 


HOME  PREPARATION  OF 
JELLY  AND  MARMALADE 

W.  V.  CRUESS  AND  J.  H.  IRISH 


PUBLISHED  BY 

THE  COLLEGE  OF  AGRICULTURE 
UNIVERSITY  OF  CALIFORNIA 

Cooperative  Extension  work  in  Agriculture  and  Home  Economics,  College  of  Agriculture, 
University  of  California,  and  United  States  Department  of  Agriculture  cooperating.  Dis- 
tributed in  furtherance  of  the  Acts  of  Congress  of  May  8  and  June  30,  1914.  B.  H.  Crocheron, 
Director,   California  Agricultural  Extension   Service. 

UNIVERSITY  OF  CALIFORNIA  PRINTING  OFFICE 

BERKELEY,  CALIFORNIA 

1926 


Digitized  by  the  Internet  Archive 

in  2011  with  funding  from 

University  of  California,  Davis  Libraries 


http://www.archive.org/details/homepreparationo02crue 


HOME  PREPARATION  OF  JELLY  AND 
MARMALADE 

W.  y.  CRUESS*  AND  J.  H.  lEISHt 


Surplus  fruits  from  the  farm  orchard  can  often  be  converted 
into  jelly  or  marmalade  for  home  use  at  small  cost  and  some  times 
part  of  the  product  can  be  sold  locally  at  a  profit.  City  housewives 
can  often  purchase  fruits  cheaply  during  the  height  of  the  season  for 
the  same  purpose. 

Characteristics  of  a  Good  Jelly  or  Mar^malade. — A  good  jelly  is 
clear,  of  attractive  color,  and  free  from  sediment  or  crystals.  When 
removed  from  the  glass  it  retains  its  form,  yet  quivers  when  touched. 
It  is  tender,  not  tough  nor  gummy,  and  when  cut,  a  smooth  sparkling 
surface  remains.  It  is  not  syrupy,  yet  spreads  smoothly  on  bread. 
The  flavor  and  odor  should  be  pleasing  and  characteristic  of  the 
fruit  from  which  the  jelly  is  made. 

Marmalade  is  a  tender  jelly  in  which  pieces  of  thinly  sliced  fruit 
or  peel  are  imbedded.  It  should  possess  the  characteristics  of  a  good 
jelly  previously  noted. 

GENERAL  PRINCIPLES 

In  addition  to  water,  three  substances,  pectin,  acid,  and  sugar, 
are  essential  to  the  formation  of  true  fruit  jelly. 

Pectin. — The  actual  jellying  substance  is  pectin.  Without  it  a 
true  fruit  jelly  cannot  be  made. 

Pure  pectin  when  extracted,  is  a  white  powder  which  makes  a 
sticky  solution  with  water.  Powdered  pectin  and  pectin  syrups  are 
on  the  market  and  can  be  purchased  with  directions  for  household 
use.  The  product  obtained  from  different  sources  and  prepared  in 
different  ways  varies  greatly  in  its  jellying  power,  a  fact  which 
makes  it  difficult  to  standardize  directions  for  the  use  of  commercial 
pectins. 

It  is  possible  to  prepare  home  made  pectin  extracts  in  the  kitchen 
without  special  equipment.     Directions  will  be  found  on  page  19. 

Pectin  is  found  in  all  fruits,  but  some  contain  very  much  more 
than  others.     It  is  closely  related  to  pectose,   the   substance  which 


*  Associate    Professor    of    Fruit    Products    and    Chemist    in    the    Experiment 
Station. 

t  Junior  Chemist  in  the  Experiment  Station. 


4  CALIFORNIA   AGRICULTURAL    EXTENSION    SERVICE  [CiRC.  2 

is  chiefly  responsible  for  the  hard  texture  of  green  fruits.  Ripening 
of  the  fruit  or  boiling  causes  the  pectose,  an  insoluble  substance,  to 
be  converted  into  pectin,  which  is  soluble.  When  fruit  becomes 
overripe,  much  of  the  pectin  is  changed  to  pectic  acid,  which  is 
practically  insoluble  and  has  no  jellying  power  in  the  usual  sense  of 
the  term.  Prolonged  boiling  of  pectin  also  changes  it  to  pectic  acid. 
These  facts  explain  why  it  is  desirable  to  boil  firm  fruits  to  obtain 
a  juice  rich  in  pectin,  why  overripe  fruits  are  unsuitable  for  jelly 
making  and  why  excessively  prolonged  boiling  of  jelly  may  result  in 
failure. 

Fruit  juices  vary  greatly  in  the  amount  of  pectin  they  contain. 
A  certain  minimum  amount  must  be  present  in  the  juice  before  it 
will  form  jelly,  about  .5  to  1.0  per  cent,  according  to  the  quality 
of  the  pectin.  The  addition  of  sugar  increases  the  volume  of  jelly 
and  thus  dilutes  the  pectin.  Less  sugar,  therefore,  should  be  added 
to  a  juice  low  in  pectin  than  to  one  high  in  pectin. 

Acid. — It  is  well  known  that  juices  high  in  acid  (sour  juices)  are 
more  suitable  for  jelly  making  than  those  deficient  in  acid.  Some 
varieties  of  fruits  such  as  figs,  bananas  and  Bartlett  pears  naturally 
contain  little  acid,  and  their  juices  will  not  form  jelly  unless  an  acid 
such  as  citric  or  a  sour  juice  such  as  lemon  is  added.  Some  varieties 
of  fruit  particularly  apples  and  blackberries  have  sufficient  acid  when 
firm-ripe  or  slightly  underripe,  but  are  deficient  in  acid  when  soft-ripe. 

Sugar. — Without  sugar  of  some  kind  true  fruit  jelly  will  not 
form.  Any  of  the  common  sugars  may  be  used.  Beet  sugar  is  as 
good  as  cane  sugar  for  jelly  making.  The  two  sugars  are  identical 
chemically  and  in  their  behavior  in  jelly-making.  Failures  in  jelly 
making  cannot  be  ascribed  to  the  use  of  beet  sugar. 

Corn  sugar,  corn  syrup,  or  honey  may  be  substituted  in  part  for 
cane  or  beet  sugar.  About  two-thirds  of  a  cup  of  honey  is  equivalent 
to  one  cup  of  sugar. 

Again  it  must  be  emphasized  that  the  amount  of  sugar,  not  the 
kind  of  sugar,  is  the  important  factor.  Very  few  juices  are  rich 
enough  in  pectin  and  acid  to  form  jelly  with  one  cup  of  sugar  to 
one  of  juice.  Usually  less  sugar  than  this  must  be  used.  The  addition 
of  too  much  sugar  is  the  most  common  cause  of  jelly  failure. 

Boiling. — The  primary  purpose  of  boiling  is  to  concentrate  the 
pectin,  acid,  and  sugar  by  evaporation  of  excess  water  to  the  point 
where  jellying  will  occur  on  cooling.  This  point  will  vary  considerably 
according  to  the  concentration  of  pectin  and  acid  and  the  proportion 
of  sugar  used,  but  usually  corresponds  to  about  65-70  per  cent  of 
sugar.     The  addition  of  one  cup  of  sugar  to  one  of  juice  gives  a 


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HOME    PREPARATION    OF    JELLY    AND    MARMALADE 


sweetened  juice  of  about  55  per  cent  of  sugar.  To  form  jelly  it  is 
necessary  to  remove  enough  water  by  boiling  to  decrease  the  volume 
of  the  juice  from  one-fourth  to  one-third,  thus  concentrating  the  sugar 
to  65-70  per  cent.  Boiling  should  be  rapid  so  that  the  jellying  point 
can  be  reached  quickly,  because  prolonged  boiling  destroys  color, 
flavor  and  pectin  and  often  results  in  jelly  failure.  Too  little  boiling 
may  also  result  in  failure  because  the  pectin  and  sugar  will  not  be 
sufficiently  concentrated. 

TABLE  1 
Classification  of  Fruits  According  to  Suitability  for  Jelly  Making 


Fruits  rich  in  acid  and 

Fruits  rich  in  pectin  but 

Fruits  rich  in  acid  but 

Fruits  deficient  in 

pectin 

deficient  in  acid 

deficient  in  pectin 

both  acid  and  pectin 

Sour  apples,  includ- 

Figs (unripe). 

Pomegranate. 

Raspberries. 

ing  crabapples. 

Sour  blackberries. 

Bananas  (unripe). 

Strawberries. 

Peaches. 
Figs — ripe. 

Currants  (red). 

Apples,  varieties  of 
low  acid. 

Rhubarb,  t 

Overripe  fruits. 

Gooseberries. 

Unripe  pears. 

Vinifera  (European) 
grapes. 

Eastern  grapes. 

Ripe  quinces  (some 
varieties). 

Apricots  (ripe). 

Sour     varieties     of 

Pie  melon. 

guavas. 

Grapefruit.* 

Sweet  prunes. 

Lemons. 

Loganberries. 

Sour  oranges. 

Plums    (most   vari- 

eties). 

Sour  prunes. 

*  Too  bitter  if  used  alone,  should  be  mixed  with  other  fruit, 
t  Not  a  fruit  but  suitable  for  jelly  making  if  pectin  is  supplied. 

What  Fruits  to  Use. — Different  varieties  of  fruits  vary  greatly 
in  their  suitability  for  jelly  making  because  of  differences  in  pectin 
and  acid  content.  In  table  1,  the  more  common  varieties  are  classified 
according  to  their  suitability  for  jelly  making. 

Fruits  rich  in  pectin  and  acid  are  best  for  jelly.  Sour  fruit  or 
fruit  acid  must  be  added  to  fruits  rich  in  pectin  but  lacking  in  acid. 
Pectin  or  a  fruit  rich  in  pectin  must  be  added  to  those  deficient  in 
pectin  but  rich  in  acid.  Fruits  deficient  in  both  acid  and  pectin 
should  not  be  used,  although  jelly  can  be  made  from  them  by  mixing 
with  them  a  fruit  rich  in  pectin  and  acid  or  by  adding  acid  and 
pectin. 


CALIFORNIA    AGRICULTURAL   EXTENSION    SERVICE 


[CiRC.  2 


JELLY  MAKING  OPEEATIONS 

Extracting  the  Juice. — Firm  fruits  such  as  apples,  quinces,  citrus 
fruits  and  guavas,  should  be  sliced  and  boiled  with  the  proper  amount 
of  water  until  soft.  Too  much  water  gives  a  jelly  juice  that  is  too 
thin  and  must  be  concentrated  by  further  boiling  before  it  can  be  used 
for  jelly  making;  too  little  water  gives  a  very  viscous,  muddy  juice 
from  which  it  is  difficult  to  make  clear  jelly.  One  pint  of  water  is 
usually  necessary  for  each  pound  of  apples  or  quinces,  two  pints  for 
each  pound  of  oranges  or  guavas,  and  five  pints  for  each  pound  of 
lemons. 


»',    »*--.  SL*JS-^«« 


Fig.  1. — Boiling  the  fruit  and  straining  the  juice. 

For  the  first  extraction  of  grapes,  currants  and  berries  no  water 
should  be  added.  These  fruits  should  be  merely  crushed  and  heated 
in  their  own  juice. 

The  length  of  the  boiling  period  should  be  sufficient  to  soften  the 
fruit.  For  apples  this  will  be  about  fifteen  minutes,  and  for  citrus 
fruits  about  one  hour.  Berries  should  not  be  boiled  longer  than  from 
one  to  three  minutes,  as  prolonged  boiling  injures  the  flavor  and 
color  and  extracts  astringent  materials  from  the  seeds. 

The  most  practical  method  of  separating  the  juice  and  pulp  is 
by  straining  through  a  jelly  bag.  This  may  consist  of  a  flour  or 
sugar  bag  or  a  double  thickness  of  cheesecloth,  although  a  felt  jelly 


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HOME   PREPARATION    OF    JELLY    AND    MARMALADE 


bag  made  for  the  purpose  is  preferable  (fig.  1).  After  draining 
for  an  hour  the  pulp  may  be  pressed  to  obtain  the  remaining  juice 
by  merely  twisting  the  bag. 

The  pulp  from  berries,  currants,  guavas  and  other  relatively  costly 
fruits  can  be  mixed  with  sufficient  water  to  prevent  scorching  and 
can  be  boiled  a  second  time  to  obtain  a  juice  containing  sufficient 
pectin  and  acid  to  make  jelly  of  second  quality,  or  it  may  be  mixed 
with  the  juice  from  the  first  extraction. 

Clearing  the  Juice. — The  juice  may  be  made  clear  either  by 
straining  through  a  felt  or  flannel  bag  or  by  allowing  it  to  settle 
over  night  in  fruit  jars  and  pouring  the  clear  juice  from  the  sediment. 
Usually  straining  is  preferable  to  settling  because  it  is  more  rapid 
and  just  as  effective. 


No.  1  No.  2  No.  3 

Fig.  2. — Pectin  precipitates  from  alcohol  test  drained  free  of  liquid.  No.  1, 
from  juice  rich  in  pectin,  very  large  precipitate.  No.  2,  from  juice  moderately 
rich  in  pectin,  medium  amount  of  precipitate.  No.  3,  from  juice  poor  in  pectin, 
only  a  few  small  pieces  of  precipitate. 

Adding  the  Sugar. — The  amount  of  sugar  to  be  added  is  governed 
by  the  pectin  and  acid  content  of  the  juice.  Pectin  is  the  more 
important  and  it  is  desirable  to  test  the  juice  for  this  constituent 
before  adding  the  sugar.  Although  it  is  impracticable  to  make  an 
accurate  pectin  analysis  in  the  kitchen,  a  simple  and  useful  test  with 
denatured  alcohol  can  be  made.  To  make  this  test,  measure  one 
teaspoonful  of  denatured  alcohol  into  a  glass  tumbler  and  add  a 
teaspoonful  of  the  juice.  Mix  well.  In  a  juice  rich  in  pectin  will 
form  a  ''precipitate''  of  a  single  large  lump  of  jelly-like  material 
equal  to  more  than  one-half  of  the  total  volume  of  the  mixed  liquids ; 
in  one  weak  in  pectin  will  form  only  a  few  small  pieces  or  strings 
or  none  at  all.  Other  juices  give  precipitates  intermediate  in  volume 
between  these  two  extremes.     Figure  2  shows  the  different  amounts 


8 


CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE 


[CiRC.  2 


of  precipitate  which  will  be  obtained  from  juices  rich,  moderately 
rich  and  low  in  pectin.  From  such  a  test  it  is  possible,  with  some 
experience,  to  decide  approximately  how  much  sugar  should  be  added. 
Thus,  to  a  cup  of  juice  very  rich  in  pectin  can  be  added  one  cup 
or  more  of  sugar;  to  one  moderately  rich  in  pectin  about  two-thirds 
of  a  cup  or  less ;  and  to  one  poor  in  pectin  no  sugar  should  be  added 
until  the  juice  has  been  concentrated  sufficiently  by  boiling  to  give 
a  satisfactory  pectin  test. 


^»«^| 


Fig.  3. — Sheeting  test  for  jelly  and  marmalade. 

There  is  no  practicable  method  of  accurately  determining  the 
acidity  of  a  fruit  juice  in  the  home.  The  only  simple  guide  is  the 
taste  and  with  a  little  experience  it  is  possible  to  judge  by  taste 
whether  or  not  a  juice  is  sour  enough  for  jelly  making.  A  rough 
test  can  be  made  by  comparing  the  sourness  of  the  juice  with  that 
of  a  mixture  of  one  teaspoon  of  lemon  juice  and  eight  teaspoonfuls 
of  water.  The  fruit  juice  should  taste  at  least  as  sour  as  the  diluted 
lemon  juice. 

Lack  of  acid  is  easily  remedied  by  the  addition  of  any  sour  juice 
or  fruit  acid.  Ordinarily  from  one-fourth  to  one-third  of  a  measuring 
cup  of  lemon  juice  or  one-half  of  a  teaspoonful  of  citric  acid  to  a 
quart  of  juice  will  be  sufficient  to  give  the  required  acidity.     Citric 


1926]  HOME   PREPARATION    OF    JELLY    AND    MARMALADE  9 

acid,  which  is  made  from  lemons,  is  wholesome,  and  may  be  purchased 
at  any  drug  store.  Tartaric  acid,  which  is  made  from  grapes  is 
equally  good  and  may  be  substituted  for  citric  acid.  It  is,  however, 
usually  higher  in  price  than  citric  acid  and  more  difficult  to  obtain. 
Boiling. — The  ability  to  judge  when  the  jelly  is  done  is  all- 
important.  The  following  tests  are  in  general  use.  They  are  num- 
bered for  convenience  of  reference. 


-  41 

1: 

i 
1 

=1  - 

i    ■ 

I  J 

1 

1 

) 

Fig.  4. — Balling  hydrometer,  hydrometer  jar  and  thermometer. 

1.  One  of  the  simplest  tests  consists  in  allowing  the  hot  liquid  to 
drip  from  a  large  cookspoon.  At  the  jellying  point  it  will  partially 
congeal  and  hang  in  sheets  from  the  spoon  or  form  two  partially 
congealed  drops  (fig.  3).    With  experience  this  test  is  fairly  reliable. 

2.  A  drop  of  the  liquid  placed  on  a  cold  plate  will  show  evidence 
of  jellying  if  the  juice  has  been  concentrated  sufficiently.  This  test 
is  not  so  rapid  as  the  sheeting  test. 

3.  The  temperature  of  the  boiling  liquid  increases  in  proportion 
to  the  concentration  and  if  the  juice  contains  sufficient  pectin  and 
acid  and  if  the  proper  proportion  of  sugar  has  been  used,  the 
temperature  of  the  boiling  liquid  at  the  jellying  point  will  be  from 


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CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE 


[CiRC.  2 


7  to  9°  F.,  above  the  boiling  point  of  water  for  any  given  locality. 
At  sea  level  this  will  be  219-221°  F.,  at  higher  elevations  it  will  be 
lower  because  the  boiling  point  of  all  liquids  decreases  with  increase 
in  elevation. 

An  accurate  chemical  thermometer,  or  household  size  candy 
thermometer  (fig.  4)  and  not  a  cheap  unreliable  thermometer  should 
be  used.  The  proper  method  of  using  the  thermometer  is  illustrated 
in  figure  5. 


Fig.  5. — Testing  the  jellying  point  with  a  thermometer.     Hydrometer  test  at  left. 

4.  The  density  of  the  boiling  liquid  increases  in  proportion  to  the 
evaporation,  and  measurements  of  the  density  by  means  of  a  Balling, 
or  a  Baume  hydrometer  may  be  used  to  determine  the  finishing  point. 
If  the  test  is  made  on  the  boiling  hot  juice  this  will  be  about  57° 
to  62°  Balling  or  about  31°  to  34°  Baume.  Hydrometers  may  be 
purchased  from  any  chemical  supply  firm  through  a  local  drug  store. 
The  Balling  hydrometer  is  to  be  preferred  because  of  its  greater 
number  of  divisions,  permitting  more  accurate  reading.  A  simple 
Balling  hydrometer  with  a  scale  of  0-70  can  be  bought  for  less  than 
$2.00.  A  metal  or  glass  cylinder  about  1-1%  inches  in  diameter  and 
about  10-12  inches  deep  as  shown  in  figure  4  is  also  necessary.  The 
Baume  hydrometer  recommended  has  a  scale  of  0-50°. 

Most  jelly  makers  prefer  the  thermometer  test  because  it  is 
simpler,  more  rapid  and  more  accurate. 


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Preliminar%j  Boiling  Tests. — It  is  often  desirable  to  make  a 
preliminary  small  lot  of  jelly  in  order  to  test  in  a  practical  way  the 
jellying  quality  of  the  juice. 

To  make  such  a  test  place  one  cup  of  the  juice  in  a  small  stew 
pan.  Add  one  cup  or  two-thirds  of  a  cup  of  sugar,  whichever, 
according  to  your  judgment,  is  required.  Boil  until  a  good  sheeting 
test  is  obtained  or  to  a  boiling  point  of  8°  F.,  above  that  of  boiling 
water;  in  most  localities  in  California  220°  F.  Pour  it  into  a  glass 
and  let  it  stand  one  hour.  Note  the  character  of  the  jelly.  If  it  is 
very  stiff  use  more  sugar,  if  it  is  very  soft  or  a  syrup  use  less. 
Ordinarily  with  undiluted  juice  from  currants,  loganberries  and 
sour  blackberries,  one  cup  of  sugar  may  be  added  to  a  cup  of  juice, 
provided  no  water  has  heen  added  to  the  berries  or  juice.  Other 
fruit  juices  will  normally  take  about  two-thirds  of  a  cup  of  sugar 
to  one  of  juice. 

The  composition  of  the  kettle  used  in  boiling  jelly  is  of  importance. 
Aluminum  is  preferable  to  agate  ware  because  the  former  conducts 
heat  rapidly  to  the  top  of  the  pan.  The  contents  is  thus  heated  more 
evenly  and  is  less  apt  to  scorch.  Tin  affects  the  color  of  red  juices 
and  is  apt  to  turn  the  color  to  a  muddy  purple  or  reddish  brown. 
A  broad  pan  is  preferable  to  a  deep  one.  An  aluminum  dish-pan  is 
very  satisfactory. 

Containers. — There  are  two  general  kinds  of  jelly  glasses — those 
in  which  the  jelly  is  sealed  with  paraffin  and  those  sealed  air  tight 
with  special  lids.  If  the  jelly  is  for  ordinary  home  use  the  paraffin 
seal  will  usually  answer  the  purpose.  If  it  is  to  be  sold  or  is  to  be 
stored  under  unfavorable  conditions,  such  as  in  a  very  warm  climate 
or  in  a  damp  cellar,  an  air-tight  mechanical  seal  of  some  sort  should 
be  used. 

Ordinary  jelly  glasses  for  use  with  paraffin  seals  and  several 
forms  sealed  with  screw  caps  are  shown,  in  figure  6.  Any  of  the 
glasses  illustrated  can  be  purchased  through  a  local  hardware  dealer 
or  grocer. 

Filling  and  Sealing. — Glasses  should  be  cleaned  and  then  scalded 
to  kill  mold  spores.  Pour  the  jelly  into  the  glasses  boiling  hot.  If 
the  glasses  are  to  be  sealed  with  screw  caps,  seal  them  at  once  and 
invert  to  cool  so  that  the  hot  jelly  will  sterilize  the  cap. 

If  a  paraffin  seal  is  to  be  used,  allow  the  jelly  to  cool  over  night. 
Seal  with  very  hot  paraffin;  this  will  sterilize  the  surface.  After 
pouring  the  paraffin,  insert  a  knife  blade  dipped  in  scorching  hot 
paraffin,  to  a  depth  of  about  ^4  inch  between  the  jelly  and  the  walls 


12  CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE  [CiRC.  2 

of  the  glass  and  pass  it  around  the  glass  so  that  some  of  the  paraffin 
flows  into  the  space  thus  formed.  This  will  reduce  the  tendency  for 
the  jelly  to  leak  around  the  edges  of  the  coating. 

Paraffin  sometimes  fails  to  make  an  air  tight  seal;  yeast  or  mold 
may  then  enter  and  cause  fermentation  ' '  souring ' '  or  molding.  When 
this  happens  the  jellj^  can  be  safely  used  if  boiled  and  allowed  to 
cool  before  it  is  served. 

Store  the  jelly  in  a  dry,  cool  place.  In  a  damp  location  mold 
frequently  forces  its  way  into  the  jelly  around  the  edges  of  the 
paraffin  coating. 


Fig.  6. — Jelly  glasses ;  ordinary  glass  for  paraffin  seal  at  the  left ;  others  sealed 
with  screw  caps  fitted  with  paper  or  cork  discs. 


JELLY  EECIPES 

A  few  recipes  for  the  fruits  most  used  in  jelly  making  are 
given  for  convenient  reference.  The  sections  on  general  principles 
of  jelly-making  operations  should  be  read  before  attempting  to  follow 
the  recipes.  These  sections  will  also  aid  in  adapting  the  recipes  to 
other  fruits. 

Loganberry,  Sour  Blackherry  and  Red  Currant  Jelly. — Use  sound, 
ripe  berries  or  currants.  Sort,  wash  and  crush  them.  Do  not  add 
water.  Heat  slowly  to  boiling  and  boil  about  3  minutes,  then  place 
in  a  jelly  bag  and  drain  until  the  juice  no  longer  drips  from  the 
bag.  Return  the  pulp  to  the  kettle  and  add  enough  water  to  cover. 
Boil  three  or  four  minutes  and  drain  through  the  jelly  bag.  A  juice 
of  second  quality  will  be  obtained  which  may  be  combined  with  the 
first  juice  or  may  be  made  into  a  jelly  of  second  quality. 

Strain  the  juice  until  clear ;  two  or  three  strainings  may  be  needed. 


1926]  HOME   PREPARATION    OF    JELLY    AND    MARMALADE  13 

Determine  the  pectin  content  of  the  juice  by  the  alcohol  test 
(page  7)  or  if  no  alcohol  is  at  hand  for  such  a  test  make  a  preliminary 
boiling  test  (page  11)  using  one  cup  of  the  juice  and  one  cup  of 
sugar.  From  the  pectin  test  it  is  possible  to  estimate  the  amount  of 
sugar  required  for  the  larger  lots  of  juice.  Add  the  volume  of  sugar 
indicated  necessary  by  your  tests.  Boil  to  the  jellying  point  (page 
9).    Fill  the  glasses  as  directed  on  (page  11). 

Apple  Jelly. — Use  only  sour  apples  which  are  firm  ripe  or  slightly 
underripe.  Wash  the  fruit  and  slice  it  in  pieces  about  %  i^ich  thick, 
without  peeling.  Add  enough  water  to  cover,  about  one  pint  to  a 
pound  of  fruit.  Cook  slowly  until  soft,  usually  about  fifteen  to 
twenty  minutes. 

Strain  through  a  jelly  bag  until  no  more  juice  is  obtained  or  allow 
to  stand  overnight.     Strain  through  cloth  until  fairly  clear. 

Test  the  juice  for  pectin  as  with  berries  (page  7).  Normally 
34  cup  of  sugar  may  be  added  to  a  cup  of  sour  apple  juice,  and  % 
cup  of  sugar  to  a  cup  of  juice  of  moderate  acidity.  From  this  point 
proceed  as  with  berry  jelly. 

Plum  Jelly. — Use  whole,  sour  plums.  Wash  the  fruit  and  add 
one  pint  of  water  to  a  pound  of  plums,  or  cover  completely  with  water 
so  that  the  water  comes  to  about  14  inch  above  the  plums.  Boil  until 
soft — usually  fifteen  minutes. 

Proceed  from  this  point  as  for  berry  jelly.  A  jelly  of  second 
quality  can  be  made  by  boiling  the  drained  or  pressed  pulp  with  a 
second  lot  of  water  as  directed  for  berries. 

Plum  jelly  juice  from  the  first  boiling  prepared  as  above  will 
require  about  %  cup  of  sugar  to  1  cup  of  juice — and  that  from  the 
second  boiling  about  ^,4  cup  of  sugar  to  1  cup  of  juice. 

Damson  plums  are  among  the  best,  but  any  of  the  common  table 
varieties  such  as  Grand  Duke,  Blue  Diamond,  Satsuma  and  Kelsey, 
if  not  too  ripe,  are  satisfactory.  A  mixture  of  about  equal  parts  of 
ripe  plums  to  furnish  flavor  and  slightly  underripe  plums  to  furnish 
acid  and  pectin  is  very  good. 

Orange  and  Lemon  Jelly. — Use  six  lemons  and  six  medium-sized 
oranges.  Slice  both  fruits  about  %  inch  thick.  Measure  the  sliced 
fruit  and  add  1%  cups  of  water  to  each  cup  of  fruit.  Boil  slowly 
until  soft — not  less  than  45  minutes — usually  60  minutes  is  best. 
Allow  to  drain  through  a  jelly  bag  over  night.  If  the  juice  is  not 
clear,  strain  through  flannel  or  felt. 

Use  the  alcohol  test  for  pectin  (page  7),  or  make  a  preliminary 
boiling  test  (page  11),  using  one  cup  of  juice  and  %  cup  of  sugar. 


14  CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE  [CiRC.  2 

Add  to  the  juice  the  amount  of  sugar  required  as  determined  by 
the  test  and  boil  to  the  jellying  point  (page  9),  and  treat  as  directed 
for  berry  jelly. 

Ordinarily  %  to  %  cup  (not  more)  of  sugar  may  be  added  to 
each  cup  of  juice  prepared  as  above. 

Other  Fruit  Jellies. — Other  fruits  may  be  made  into  jelly  by 
modifying  the  foregoing  recipes  to  suit. 

Jelly  from  Pierce  Isabella,  Concord  and  other  Eastern  varieties 
of  grapes  may  be  made  according  to  the  berry  jelly  recipe ;  and 
guavas,  quinces  and  loquats  according  to  the  apple  jelly  recipe. 
Quinces  often  require  the  addition  of  an  equal  weight  of  sour  apples 
to  furnish  the  necessary  acidity. 

Strawberries  may  be  treated  as  directed  for  other  berries,  except 
that  to  the  strawberry  juice  should  be  added  an  equal  volume  of 
apple  or  plum  juice  or  the  proper  amount  of  pectin  or  pectin  extract. 

The  Roselle  is  an  annual  plant  that  may  be  grown  in  sub-tropical 
regions  such  as  southern  California  and  the  interior  valleys.  The 
red  calyces  (blossoms)  are  used.  To  make  Roselle  jelly,  measure 
the  quantity  and  add  an  equal  volume  of  w^ater.  Boil  until  soft, 
strain,  and  proceed  as  with  berry  juices. 

Pomegranate  juice  will  not  jelly  unless  pectin  or  a  juice  rich  in 
pectin  is  added.  Separate  the  arils  (red  ^'seeds'')  from  the  pulp. 
Press  the  juice  from  the  arils.  Bring  to  a  boil.  Strain.  Measure 
and  add  commercial  pectin  or  pectin  syrup,  obtainable  from  any 
grocery  store,  in  accordance  with  the  directions  on  the  pectin  label. 
Add  the  proportion  of  sugar  recommended  by  the  pectin  manufacturer 
and  boil  to  the  jellying  point  in  the  usual  manner.  Ordinarily  one  cup 
of  commercial  pectin  syrup  to  three  cups  of  pomegranate  juice  and 
four  cups  of  sugar  will  give  good  results.  Pomegranate  jelly  is  very 
attractive  in  color  and  pleasing  in  flavor. 


MAEMALADE 

As  stated  elsewhere  marmalade  is  jelly  in  which  pieces  of  fruit 
are  suspended.  The  principles  of  jelly  making  apply  equally  to 
marmalade  making.  By  ''marmalade"  is  usually  meant  orange 
marmalade. 

Preparing  the  J  idee. — The  fruit,  usually  oranges  or  a  mixture  of 
oranges  and  lemons,  is  treated  as  described  elsewhere  for  preparing 
jelly.  Also  see  recipe  below.  The  juice  is  prepared  separately  from 
the  sliced  peel. 


1926] 


HOME   PREPARATION    OF    JELLY    AND    MARMALADE 


15 


Preparing  the  Sliced  Peel  or  Sliced  Fruit. — The  sliced  peel 
(usually  orange)  or  sliced  whole  fruit  such  as  fig  or  peach  is  cut 
very  thin.  A  slicer  such  as  that  shown  in  figure  7  may  be  used 
for  the  purpose.  The  sliced  peel  or  fruit  is  then  boiled  in  water  until 
tender.    It  is  then  added  to  the  juice. 


)  ^, 


Fig.  7. — Slicer  for  household  use.     Suitable  for  slicing  peel  for  marmalade. 

Boiling. — After  combining  the  cooked  sliced  peel  or  fruit  and 
the  juice,  sugar  is  added  as  in  jelly  making  and  the  mixture  is  boiled 
to  the  jellying  point  (page  9). 

It  is  a  good  plan  to  allow  the  marmalade  to  stand  a  few  minutes 
to  jelly  partially  before  pouring  it  into  the  glasses.  This  prevents 
floating  of  the  peel. 

Orange  Marmalade  Recipe. — Use  six  lemons  and  twelve  large  or 
medium  size  oranges.  Remove  the  skin  in  quarters  from  six  of  the 
oranges  and  set  it  aside.  Slice  the  lemons  and  all  of  the  oranges, 
including  those  that  were  peeled,  about  %  inch  thick.  Measure  the 
sliced  fruit  and  add  about  li/o  cups  of  water  to  each  cup  of  fruit. 
Boil  the  mixture  slowly  until  soft ;  about  60  minutes,  and  then  drain 


16  CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE  [CiRC.  2 

through  a  jelly  bag  for  about  2  hours.  Twist  the  bag  to  express  the 
remaining  juice  or  allow  to  drain  over  night.  Strain  the  juice  until 
clear. 

Cut  the  quartered  peels  very  thin.  Boil  them  in  water  until 
tender — 20-25  minutes.    Drain  the  peels  and  discard  the  water. 

Measure  the  juice.  From  the  above  amount  of  fruit  should  be 
obtained  6-7  measuring  cups  of  juice.  Test  it  for  pectin  as  directed 
on  page  7,  and  add  the  amount  of  sugar  required.  This  will  usually 
be  one  cup  of  sugar  to  one  of  juice.  For  each  3  cups  of  juice  add 
about  1  cup  of  the  thinly  sliced  peel. 

Boil  until  a  good  jelly  test  is  obtained  (page  9).  Allow  the 
mixture  to  stand  in  the  kettle  until  jellying  commences  so  that  the 
peels  will  not  float.  Pour  it  into  dry  glasses  and  seal  screw  cap  glasses 
hot.  If  ordinary  glasses  are  used,  allow  it  to  stand  in  the  glasses 
over  night  and  then  seal  with  hot  paraffin. 

Eight  or  nine  6-ounce  glasses  of  marmalade  should  be  obtained 
from  a  half-dozen  lemons  and  a  dozen  medium-sized  oranges. 


DEFECTS  AND  CAUSES  OF  FAILURE 

Failure  to  Jelly. — The  most  common  cause  of  failure  to  jelly  is 
the  use  of  too  much  sugar,  an  error  that  can  be  prevented  by  the 
proper  application  of  the  results  of  the  pectin  test.  Few  juices  are 
rich  enough  in  pectin  to  require  sugar  equal  in  volume  or  weight  to 
the  juice,  although  with  most  good  jelly  juices  sugar  in  the  ratio  of 
%  :  1  can  be  used.  Where  too  much  sugar  has  been  used,  reboil  the 
syrup  with  unsweetened  juice.  The  amount  of  unsweetened  juice 
necessary  must  be  determined  by  trial  boilings  with  small  measured 
amounts  of  juice  and  syrup.  Usually  one-half  as  much  new  juice  as 
of  syrup  will  be  sufficient.  Instead  of  juice,  the  proper  amount  of 
pectin  may  be  added. 

Very  prolonged  boiling  destroys  some  of  the  pectin  and  may 
prevent  jelly  formation.  If  the  syrup  is  still  of  good  eating  quality 
it  can  be  caused  to  jelly  by  adding  pectin  syrup  or  pectin  dissolved  in 
water ;  or  by  reboiling  rapidly  to  the  jellying  point  with  unsweetened 
juice.  '" 

Lack  of  acidity  is  a  common  cause  of  failure.  The  remedy  in  this 
case  is  to  add  one  teaspoonful  of  citric  or  tartaric  acid  to  two  quarts 
of  juice  or  add  a  sour  juice,  such  as  lemon,  and  reboil  to  the  jellying 
point. 


1926]  HOME   PREPARATION    OF    JELLY    AND    MARMALADE  17 

Weeping. — Weeping  of  unsealed  jelly  in  open  glasses  is  caused 
by  too  high  a  concentration  of  acid.  Mixing  with  juice  low  in  acid 
or  adding  pectin  so  that  more  sugar  may  be  added,  thus  increasing 
the  volume  of  jelly  and  decreasing  the  acidity,  are  two  means  of 
preventing  this  condition.    Cranberry  jelly  often  exhibits  this  defect. 

The  weeping  of  jelly  sealed  with  paraffin  is  caused  by  probable 
fluctuations  in  volume  of  the  jelly  brought  about  by  changes  in  tem- 
perature in  the  storage  room.  If,  at  the  time  of  sealing  with  paraffin, 
a  knife  blade  is  inserted  around  the  edge  of  the  melted  paraffin  and 
the  upper  one-fourth  inch  of  the  jelly,  a  better  union  of  the  paraffin 
is  made  with  the  glass  and  there  will  be  less  danger  of  syrup  being 
forced  out  around  the  edge  of  the  paraffin. 

Formation  of  Crystals. — In  grape  jelly,  crystals  of  cream  of  tartar 
usually  form.  They  are  perfectly  harmless  to  the  health.  They  are 
not  so  apt  to  occur  if  the  grape  jelly  juice  is  first  concentrated  about 
2:  1  by  boiling,  sealed  hot  in  jars  or  bottles,  and  allowed  to  stand 
several  months  to  deposit  its  excess  cream  of  tartar  before  being  made 
into  jelly;  or  if  it  is  diluted  with  an  equal  volume  of  other  good  jelly 
such  as  sour  apple  or  sour  plum.  It  may  also  be  avoided  by  adding 
pectin  and  diluting  with  water  before  adding  sugar. 

The  formation  of  crystals  of  cane  sugar  is  caused  by  over-concen- 
trating the  jelly.  If  such  high  concentration  is  required  to  form 
jelly,  it  is  an  indication  that  the  juice  lacks  acid  or  pectin;  or  that 
too  much  sugar  for  the  pectin  present  has  been  added. 

Tough  Jelly. — If  too  little  sugar  is  used  the  jelly  is  apt  to  be 
tough.    Over-concentration  of  the  jelly  is  another  cause  of  tough  jelly. 

Molding. — Molding  of  jelly  sealed  with  paraffin  sometimes  occurs. 
Storing  in  a  damp  place  favors  molding  of  paraffin  coated  jelly. 

Sealing  the  jelly  scalding  hot  with  an  air-tight  cap  or  pasteurizing 
it  in  sealed  containers  will  prevent  mold.  Pasteurizing  is  accomplished 
by  heating  the  sealed  containers  of  jelly  in  water  at  180°  F.,  for  from 
30  to  40  minutes. 

Fermentation. — Fermentation  or  '^souring"  is  caused  by  yeast 
and  is  prevented  in  the  same  manner  as  is  molding.  Fermentation  is 
more  common  in  warm  climates.  Jellies  of  low  sugar  content,  i.e., 
those  that  jelly  at  217-218°  F.,  are  much  more  liable  to  ferment  than 
those  of  high  sugar  concentration,  i.e.,  those  that  jelly  at  221-222°  F., 
because  high  sugar  concentration  retards  the  growth  of  yeast. 

Fermented  jelly  is  not  poisonous  but  contains  some  alcohol,  which 
can  be  driven  off  by  boiling  a  short  time. 


18 


CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE 


[CiRC.  2 


HOME  MADE  JELLY  JUICES 

Juices  from  fruits  suitable  for  jelly  making  may  be  preserved 
indefinitely  in  jars  or  bottles  without  sugar  and  later  made  into  jelly 
as  required.  Similarly  juices  made  very  rich  in  pectin  by  boiling  oft 
excess  moisture  may  be  prepared  and  stored  in  glass  containers  and 
used  as  required  to  increase  the  pectin  content  of  fruit  juices  deficient 
in  this  constituent. 


Fig.  8. — Sealing  bottles  of  jelly  juice  before  pasteurizing. 


Extracting  the  Juice. — Loganberries,  currants,  apples,  plums  and 
roselle  and  guavas  are  particularly  desirable  for  making  jelly  juices. 
The  juice  from  citrus  fruits  deteriorates  somewhat  in  flavor  on 
standing  and  is  best  if  used  fresh.  Prepare  the  juice  exactly  as 
described  in  the  recipes  for  these  fruits  on  pages  12-14. 

Preserving  the  Juice. — No  sugar  is  added  to  the  juices.  They  are 
preserved  in  one  of  two  ways.  In  the  first  method,  the  juices  are 
heated  to  boiling  and  sealed  scalding  hot  in  scalded  fruit  jars.  The 
jars  are  inverted  to  cool.    No  further  treatment  is  required. 


1926]  HOME   PREPARATION    OF    JELLY    AND    MARMALADE  19 

In  the  second  method  the  juices  are  bottled  cold  in  Crown  finish 
bottles  (soda  water  style),  the  bottles  being  filled  to  within  about 
11/4  inches  of  the  top.  The  bottles  are  then  sealed  with  Crown  caps 
by  use  of  a  Crown  bottle  sealer,  as  shown  in  figure  8.  Caps  and  sealer 
are  obtainable  from  any  hardware  store.  The  bottles  are  then  placed 
on  their  sides  in  a  large  pot  or  wash  boiler  with  a  towel  or  other 
heavy  cloth  beneath  the  lowermost  bottles.  Water  is  added  to  cover 
the  bottles  and  is  heated  to  180°  F.,  the  simmering  point,  for  30 
minutes.  When  the  pot  and  contents  are  cool  enough  to  handle  the 
bottles  may  be  removed.  Store  jelly  juices  in  a  cool,  dark  place  to 
avoid  loss  of  color.  When  the  juice  is  to  be  used  the  container  is 
opened  and  the  juice  carefully  poured  from  the  sediment.  It  is  then 
used  in  the  same  manner  as  fresh  juice. 


HOME  MADE  PECTIN  EXTEACTS 

These  are  richer  in  pectin  than  the  jelly  juices  previously  described. 
The  United  States  Department  of  Agriculture  recommends^  the 
methods  described  below.  These  have  been  tested  in  our  laboratory 
and  found  satisfactory. 

Apple  Pectin  Extracts 

{a)  Choice  of  Fruits. — The  fruit  should  be  firm,  free  from  decay 
and  worm  holes,  tart,  and  hard  ripe,  rather  than  mealy. 

(h)  Preparation  of  Fruit. — The  apples  should  be  cleaned  by 
thorough  scrubbing.  A  considerable  amount  of  pectin  of  very 
satisfactory  quality  can  be  extracted  from  the  cores  and  parings 
alone,  but  this  extract  does  not  have  such  a  pleasing  flavor  as  that 
obtained  from  the  whole  apples. 

(c)   Extraction  of  Pectin. — Convenient  quantities  to  use  are: 
4  pounds  apples. 
41/^  pints  water  for  the  first  extraction. 

Slice  the  apples  thin.  Place  them  in  a  granite  or  aluminum 
saucepan  only  large  enough  so  that  the  whole  mass  can  be  brought 
quickly  to  boiling.  Cover  the  pan  and  boil  the  mixture  rapidly  for 
20  minutes.  Strain  the  mass  through  four  thicknesses  of  cheesecloth 
until  the  juice  ceases  to  drip. 


1  Denton,  Minna  C,  Euth  Johnstin  and  Fannie  W.  Yeatman.  Homemade  Apple 
and  Citrus  Pectin  Extracts.  U.S.D.A.  Circ.  254:1-11,  1923.  Obtainable  from  the 
Supt.  of  Documents,  Washington,  D.C.,  5c  in  coin. 


20  CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE  [CiRC.  2 

When  dripping  is  complete,  remove  the  fruit  from  the  bag, 
weigh  or  measure  it,  return  it  to  the  saucepan,  and  add  an  equal 
quantity  of  water.  Boil  again  for  20  minutes  and  strain.  The  first 
two  extractions  should  together  amount  to  about  3  quarts.  Mix  them 
together  in  a  wide  pan,  such  as  a  dish-pan,  large  enough  so  that  the 
liquid  will  not  be  more  than  2  inches  deep.  Heat  rapidly  until  the 
liquid  is  reduced  to  one-fourth  of  its  original  volume  or  to  about  1% 
pints ;  this  usually  requires  from  30  to  45  minutes.  The  concentration 
should  be  carried  on  rapidly,  since  it  is  easy  to  injure  the  pectin 
if  the  boiling  process  continues  for  several  hours. 

To  preserve  the  pectin  extract  for  use  with  fruits  which  come 
at  another  season,  it  should  be  poured  while  boiling  hot  into  clean 
jars  or  bottles  which  have  been  standing  in  boiling  water,  and  sealed 
at  once. 

Citrus  Pectin  Extract  frO'M  Fresh  Peel 

(a)  Choice  and  Preparation  of  Fruit. — Thick-skinned  oranges 
and  lemons  are  best  to  use  for  this  purpose.  The  fruit  should  be 
washed  and  wiped  dry,  and  the  outer  yellow  rind,  which  would 
impart  an  undesirable  flavor,  should  be  carefully  pared  off,  using 
a  stainless  steel,  silver  or  glass  knife.  It  is  easier  to  remove  this  rind 
before  the  fruit  is  cut  than  afterwards. 

After  the  yellow  skin  is  removed  the  white  peel  is  cut  off,  care 
being  taken  that  none  of  the  fruit  pulp  adheres  to  it. 

(h)   Extraction  of  Pectin. — Convenient  quantities  to  use  are: 

1  pound  fresh  white  peel. 

2  quarts  water  for  each  extraction. 

3  level  teaspoons  tartaric  acid   (or  citric  acid)   for  each 

extraction. 
Add  the  acid  to  the  water  and  stir  until  dissolved.  Put  the  fresh 
peel  through  a  meat  grinder,  using  the  coarse  blade,  then  place  it  in 
a  granite  saucepan  large  enough  to  permit  rapid  boiling ;  cover  it  with 
the  acid  solution.  Just  before  beginning  to  heat,  measure  the  depth 
of  the  material  in  the  pan.  This  may  be  done  by  standing  a  silver 
knife  or  spoon  handle  upright  in  it  and  then  noting  this  depth  in 
inches.  Boil  the  mixture  rapidly  and  stir  constantly  until  the  volume 
is  reduced  to  a  little  less  than  half  of  the  originl,  measuring  the  depth 
as  before.  Strain  it  through  four  thicknesses  of  cheesecloth  and  allow 
it  to  stand  until  dripping  is  complete.  The  dripping  may  be  hastened 
a  little  by  pressing  the  mass  lightly  with  a  spoon. 


1926]  HOME   PREPARATION    OF    JELLY    AND    MARMALADE  21 

Two  more  extractions  are  made  in  the  same  way,  adding  2  quarts 
of  water  and  3  teaspoons  of  the  acid  to  the  pomace  each  time.  It  is 
not  necessary,  however,  to  allow  the  pomace  and  acid  solution  to 
stand  for  an  hour  before  heating,  as  it  was  in  making  the  first 
extraction. 

Mix  the  three  extractions  together.  If  the  peel  has  been  cooked 
according  to  the  directions  given,  a  little  less  than  1  pint  of  strained 
liquid  should  be  obtained  as  a  result  of  each  extraction,  and  the  total 
amount  from  a  pound  of  peel  should  be  about  2^2  pints.  The  extract 
from  citrus  peel  is  a  thick  somewhat  syrupy  liquid  having  a  pale 
sediment  and  no  very  pronounced  flavor.  Pectin  extracts  should 
always  be  shaken  before  using,  as  the  sediment  contains  much  pectin. 

Citrus  pectin  extracts  can  be  stored  in  much  the  same  way  as 
directed  for  storing  apple  pectin  extract. ' ' 

USE  OF  PECTIN  EXTRACTS 

The  pectin  extracts  are  used  to  improve  the  jellying  quality  of 
other  juices  deficient  in  pectin.  Normally  14  cup  of  the  pectin  extract 
to  a  cup  of  other  fruit  juice  is  sufficient — but  the  proportion  must  be 
varied  to  suit  conditions.  After  mixing  the  extract  and  the  juice, 
proceed  with  jelly  making  as  with  normal  fresh  juice. 

COMMEECIAL  PECTINS 

Several  excellent  pectin  syrups  and  powdered  pectins  for  household 
use  are  on  the  market.  When  used  to  improve  the  jellying  properties 
of  natural  juices  they  can  be  fully  recommended.  They  should  not 
be  used,  however,  to  make  three  or  four  glasses  of  jelly  where  only 
one  glass  of  jelly  would  be  obtained  without  their  use.  Juice  which 
has  been  so  diluted  will  jelly  if  pectin  is  added,  but  it  will  be  very 
inferior  in  flavor  and  color. 

Full  directions  for  the  use  of  commercial  pectin  preparations 
accompany  the  package ;  no  additional  directions  are  necessary. 

SCORING  JELLIES  AND  MARMALADES 

Competition  and  judging  of  home  made  jellies  and  marmalades 
at  fairs.  Farm  Bureau  Center  meetings,  and  other  occasions  affords 
one  of  the  best  means  of  promoting  interest  in  the  home  preparation 
of  these  products  and  their  improvement.  Hard  and  fast  rules  should 
not   be   followed   for   all   products.     Nevertheless    a   fairly   definite 


22 


CALIFORNIA    AGRICULTURAL   EXTENSION    SERVICE 


[CiRC.  2 


score-card  can  be  used.  The  one  given  below  has  been  prepared  and 
used  by  the  United  States  Department  of  Agriculture  and  has  been 
found  very  satisfactory  in  our  laboratory. 


Score  Card  for  Jelly  (After  U.S.D.A.  Circular  254) 


Kind  of  Jelly. 


Number  of  Samples. 


Package: 

Glasses  of  good  shape,  suitable  size,  tops  clean,  tight, 
free  from  tarnish;  paraffin  layer  (if  any)  smooth,  no 
bubbles  or  breaks;  labels  suitable,  attractive 

Color: 

Color  natural  as  determined  by  the  fruit  used,  no  arti- 
ficial coloring  except  for  mint  jelly.  Color  deepened  by 
wise  use  of  sugar  or  other  sweetener,  not  darkened  by 
overcooking 

Clearness: 

Transparent  or  translucent,  not  cloudy  or  containing 
pulpy  particles.  No  bubbles  or  visible  crystals.  No 
mold  or  signs  of  fermentation.  No  scum  or  bubbles  at 
top 

Texture  (judged  after  glass  is  opened) : 

Jelly  should  hold  its  shape  when  turned  out  into  a  plate; 
yet  should  quiver  when  the  plate  is  moved.  Should  cut 
easily  with  spoon,  be  tender,  yet  break  with  sharp 
cleavage  line,  and  show  sparkling  faces.  Not  sticky, 
tough,  gummy,  or  brittle;  not  syrupy;  not  sugary;  no 
crystals  that  can  be  perceived  on  tongue 

Flavor: 

Attractive,  pronounced  fruity  flavor,  yet  not  too  sour; 
nor  yet  over  sweet;  not  caramelized,  nor  scorched. 
Includes  odor  also.  This  should  not  be  scorched  and 
should  resemble  that  of  the  fresh  fruit 

Total 


Perfect 
score 


10 


10 


40 


35 


100 


Actual 
score 


Remarks: 


OTHEE  AVAILABLE  PUBLICATIONS  ON  JELLY  AND  MARMALADE 

1.  De,nton,  Minna  C,  Ruth  Johnstin  and  Fanny  W.  Yeatman. 

Homemade  apple  and  citrus  pectin  Extracts.  U.S.  Dept.  of  Agr.  Circ.  254: 
1-11,  1923.  Obtainable  from  Superintendent  of  Documents,  Washington, 
D.C.,  for  5c  in  coin;   stamps  not  accepted. 

2.  Cruess,  W.  v.,  and  Lal  Singh. 

Marmalade  juice  and  jelly  juice  from  citrus  fruits.  Univ.  of  Calif.  Agr. 
Exp.  Sta.  Circ.  243:1-8.  Obtainable  from  College  of  Agriculture,  Berkeley, 
California. 

15m-8,'26 


